Low-Calorie Pie Recipes

A fluffy raspberry filling in a chocolate cookie crust makes a fresh, light, and colorful dessert tart.

There's no need to peel the apples for this easy apple galette recipe--the skins lend a touch of color and texture.

Bring these strawberry cheesecake tartlets to your next potluck and please the crowd.

Join the ranks of many southern families who make this perfectly spiced sweet potato pie their go-to holiday dessert.

It's no secret that one of Patti LaBelle's favorite places to be is in the kitchen. We love her Free-Form Apple tart, which uses light sour cream and just a little butter to keep calories in check. Anyone can make it--the best part about this recipe is that its beauty comes from imperfection.

With this slimmed-down tart, you can enjoy the luscious flavor of banana cream pie and still stay within your diabetic meal plan.

You don't have to be in the Florida Keys to enjoy this Key Lime pie. The tart filling, made with low-fat Key Lime flavored yogurt, sits atop a crust made with pretzels and sliced almonds.

Blueberries, raspberries, and strawberries crown this cream cheese-filled tart. This sweet treat, with eye- and taste-appeal for all, meets guidelines for diabetic food plans.

The classic, summery flavors of berries and lemon combine in this pretty tart.

This no-crust sweet potato pie is a great addition to your holiday dessert table. Sweetened with honey and flavored with warm spices, it's topped with crunchy cereal and pistachios. Any leftover topping can be stored for up to a week and is delicious added on top of your breakfast yogurt.

Crispy meringue shells, rich vanilla filling, and in-season fresh fruits combine to make a special dessert that your guests will love.

Cherries and apples bake up into a thick and bubbly filling in this delicious dessert tart. The nutty crust, dessert topping and orange zest tie it all together.

Jonathan, Rome Beauty, Winesap, and York Imperial are all great choices for the apples in this party-special tart.

This mixed berry cobbler dessert is delicious and full of fruit to satisfy your sweet cravings.

The choice of fruit topping in this tart is yours. A mix of colors is fun; try red raspberries or strawberries, yellow peaches and a burst of green kiwi.

If pecan pie is a thanksgiving "must" at your house, there's no need to skip the tradition because you're on a diabetic meal plan. These mini pies with only 19 carbs per serving let you enjoy the festive treat without a second thought.

Bran cereal, almonds, and dried cranberries make a quick but pretty topper for this crustless pumpkin pie.

For this celebratory tart recipe, a smooth, creamy, lemon-scented Greek yogurt filling, adorned with a ring of dried figs, is layered on a bed of honey-sweetened polenta. Real, Italian-style polenta is made from medium- or coarse-ground whole-grain cornmeal. Products labeled polenta, medium-ground cornmeal and corn grits (not instant) can be used interchangeably in this recipe

Forget the fork! Just pick up one of these fruit-filled pastries and bite in. Perfect for a brunch gathering, dessert, or a sweet treat with your afternoon tea.

This hand-shaped tart is meant to look rustic, so there's no need to fuss with crimping the edges. Just fold the cornmeal crust up and over the fruit filling and everything will be held neatly in place while it bakes.

Eat this pumpkin pie with a bowl and spoon. Cream cheese makes the filling extra creamy, and chopped pecans add some crunch.

This healthy pie recipe is made with fresh berries, a slimmed-down zwieback crumb crust, and a tangy yogurt filling and then served with mint sprigs and a colorful low-calorie fruit glaze.

A fat-conscious baked oil pastry replaces traditional pie crust, and a tofu-yogurt blend takes the place of whipping cream in this luscious cream tart. It's topped with blueberries, mango, and kiwi slices, but by substituting other fresh fruit you have on hand, you can really change the look and taste of this delicious dessert.

Kadaif is a classic Middle Eastern pastry, traditionally tossed with lots of butter, filled with cheese or nuts and drenched with a heavy sugar syrup--too much of too many good things, actually. Our version uses Shredded Wheat cereal to replicate authentic kadaif dough, which resembles thin shreds of phyllo. We replaced most of the butter with cinnamon- and lemon-infused milk, added a mixture of pistachios and walnuts and drizzled the warm pastries with a honeyed syrup. The result: A harmonious accord between crunchy textures and rich flavors, ancient ingredients and modern sensibilities.